Ingredients : Rajma Kidney Beans - 2 Cups (Soaked 8 Hours), Onion - 3 Cups Chopped, Tomato - 3 Cups Chopped, Vegetable Oil - 3 Tbsp, Water - 4 Cups, Salt - 2 Tsp, Kashmiri Red Chili Powder - 2 Tsp, Turmeric Powder - 1/2 Tsp, Rajma Masala - 3 Tsp, Hing Asafoetida Powder - 1/2 Tsp, Cumin - 2 Tsp, Green Chili's - 3 Slit, Ginger julienned - 1 inch, Garlic - 2 Tbsp Chopped
To add after Rajma are cooked : Amchur Dried mango - 1 Tsp, Garam Masala - 1.5 Tsp, Ghee - 2 Tbsp, Cilantro / Dhaniya Leaves - 3 Tbsp.

Directions : Soak 2 Cups Rajma in Triple water over night or at least 6 Hours. Take a Pressure cooker on Medium to High Heat. Add Oil , Once the oil is heated add Jeera and Hing. Once the Jeera starts to crackle add Onions. Cook Onions till they start to turn Translucent. About 2 to 3 minutes. Add Ginger, Garlic and Green Chillies. Cook till raw smell of Ginger and Garlic Disappears. About 2 minutes. Now Add Tomatoes and Salt. Cook till Tomatoes are soft and Mushy. About 4 minutes. Add Kashmiri Red Chilli Powder, Turmeric and Rajma Masala. Cook the whole mix for another 2 minutes. Now add Water and Soaked Rajma. Mix everything well. Now Turn the flame to Medium Low flame and Close the pressure cooker Lid. Cook for 7 to 10 Whistles (7 Liter cooker, May need more whistles for smaller Cookers). After every other whistle shake the cooker a bit carefully so the Rajma Moves around in the cooker and dont stick to the bottom and Burn. After the whistles DO NOT OPEN THE COOKER. Let it depressurize on its own. After opening the Cooker, Stir and Mash some Rajma Beans to the Cooker walls. Rajma Beans should be very soft and you should not get any resistance while mashing them Add , Amchur, Garam Masala and Ghee. Mix well. If the consistency of Rajma is not thick and its runny then turn the flame to low , Mash some more Rajma and Cook for 5 minutes on low. Add Cilantro and Serve.

Ingredients : 1 Kg meat, 1 tbsp salt, 1 tbsp ginger garlic paste, 1 tbsp red chilli paste, 1 tbsp green chilli paste (sauteed brown onions to taste), 1/2 tbsp cardamom powder, 3-4 Cinnamon sticks, 1 tbsp cumin seeds, 4 Cloves, A pinch of mace, to taste mint leaves, 2 tbsp lemon juice, 250 gms curd, 4 tbsp clarified butter, 750 gms semi cooked rice, 1 tsp saffron, 1/2 cup water, and 1/2 cup oil. Garnish ingredients: Eggs, boiled, Carrots, sliced, and Cucumbers.

Directions :

1. Clean the meat. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.

2. Mix all of these ingredients thoroughly together.

3. Add curd, clarified butter, semi cooked rice, saffron, water and oil. Mix it well.

4. Now apply sticky dough on the sides of the pan.

5. Cover with lid to seal it and cook for about 25 minutes.

6. Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.

Ingredients : 1 cup boiled basmati rice, 1/2 teaspoon mint leaves, salt as required, 2 tablespoon refined oil, 3 green cardamom, 2 clove, 2 onion, 1 teaspoon turmeric, 1 tablespoon garlic paste, 1 cup hung curd, 2 tablespoon coriander leaves, water as required, 1 tablespoon ghee, 600 gm chicken, 1 tablespoon garam masala powder, 1 dash saffron, 1 tablespoon bay leaf, 1 black cardamom, 1 teaspoon cumin seeds, 4 green chillies, 1 tablespoon ginger paste, 1 teaspoon red chilli powder, 1/2 tablespoon ginger, 2 drops kewra, and 1 tablespoon rose water.

Directions :
Step 1: Prepare saffron and kewra water
To prepare this mouth-watering biryani recipe, soak saffron in water to prepare saffron water. Next, mix kewra drops in water and mix well to make kewra water.
Step 2: Saute onions and tomatoes for 2-3 minutes
In the meanwhile, heat refined oil in a deep bottomed pan. Once the oil is hot enough. Add cumin seeds, bay leaf, green cardamom, black cardamom, cloves in it, and saute for about a minute. Then, add chopped onion in it and saute until pink. Now, add chicken into it with slit green chillies, turmeric, salt to taste, ginger garlic paste, red chilli powder, and 2 green chilli paste. Mix well all the spices and cook for 2-3 minutes. Then, add hung curd into it.
Step 3: Cook on low heat for 5-6 minutes
Turn the flame to medium again and add garam masala in it along with ginger julienned, coriander and mint leaves. Add kewra water, rose water and saffron water in it. Cook till the chicken is tender.
Step 4: Serve hot with your favourite chutney or raita
Then add 1 cup cooked rice and spread evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot.

Ingredients : For Biryani Rice (A): 250 g basmati rice, 2 cloves, 2 green cardamom pods, 3 black peppercorn, 5 cm cinnamon, 1 bay leaves, 5 star-point star anise, Sufficient salt to season the water, and 1 liter boiling water.
For the vegetable (B): 2 tbsp ghee, 2 cloves, 2 green cardamom pods, 3 black peppercorn, 5 cm cinnamon stick, 1 bay leaves, 5 star-point star anise, 100 g tomatoes, about 1 medium size, 100 g cauliflower, cut to small florets, 70 g carrots, cut small dice, 70 g French beans, cut into short strips, 70 g frozen green peas, 2 tsp ground coriander, 1 tsp ginger, minced, 1 tbsp garlic, minced, 1 tsp turmeric powder, 1/2 tsp chili powder, 1/2 tsp salt, 100 ml plain yogurt, 200 ml hot water, 2 tbsp fried shallots, A handful mint leaves, and A handful coriander leaves.

Directions :
Soaking and half-cooked the rice:
Soak and boil the rice for at least half an hour. Soak the basmati rice in water for at least 30 minutes. Cook the rice with some salt and the herbs as in ingredient (A). It will take about three minutes, depends on the volume and the heat. Drained and set aside.
Cook the vegetables:
Melt the butter or ghee in a thick bottom pot or pan. Throw in the whole spices (bay leaf, cloves, cardamom, black peppercorn, and cinnamon bark). Saute it over low heat to let the flavor of the spices infused into the oil. Add the tomato in small cubes, cauliflower in small florets, carrot and French bean in short strips. Add the remaining herbs, spices, and seasonings. (Ground coriander, ground turmeric, chili powder, and of course ginger and garlic paste, and salt to season. Add the yogurt and vegetable stock to cook the vegetable for five to ten minutes until they turn soft.
Cook the rice using dum method (cooked with steam):
Layer the rice on top of the vegetable in the pot. Add some mint leaves, coriander leaves, and fried shallots. Close tight.